red-cole-slaw-tangerines

There is a grocery store here in Utah called Harmons that I will drive twenty minutes out of my way to visit. That may not sound like that far of a drive, but when you consider I pass at least eight other grocery stores, a Costco, and a Super Target on the way, those twenty minutes prove just how much I love it. I don’t make enough money to buy all my groceries there, and they don’t even have everything I could find at a Whole Foods, but their service is exceptional. It seems like everyone in there knows all there is to know about the food in their section. And there is always someone standing within five yards who can answer any of my questions.

Oh, and don’t get me started on their Cheese Man. I don’t know that he knows that I call him that—apparently, his real name is Andrew—but he knows everything there is to know about cheese, and he deserves the distinction.

Last week, I was there browsing (I like to browse at grocery stores. I once had a roommate flatmate from Australia who said this drove her CRAZY when we would shop together), and I was looking for something interesting. The kid in the produce section asked if he could help me, and I told him I was looking for fruit. He immediately suggested these honey tangerines (or Murcott tangerines), which are sweeter than other varieties, and suggested I put them in a salad. After some research on the internet, I found out that these tangerines only grow in Florida, and are available in the Spring.

Here is the salad I made.

red slaw with honey tangerines

1/2 red cabbage, finely sliced
1/2 English cucumber, finely sliced
dill weed
2 honey tangerines (Murcott)
1 tablespoon red wine vinegar
1 teaspoon pure maple syrup or honey
2 tablespoons olive oil
kosher salt
pepper

1. Place cabbage and cucumber slices on a large platter or onto individual plates. Sprinkle with a pinch of dill weed.

2. Zest the tangerines, and place zest in a small bowl. Using a sharp knife, cut the skin off the tangerines. Squeeze any juice from the cut off skin into the bowl. Set aside. Slice the tangerines into thick slices, or into sections. Arrange on top of salad.

3. Add vinegar, maple syrup, olive oil, and a pinch of salt and pepper to the bowl with the tangerine juice. Whisk until emulsified, and drizzle over salad.

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